Campari Jelly

It was Christmas, and I wanted to make German jelly sandwich cookies.
Instead of some ordianry jelly, I thought a Campari jelly would be a nice
variant. I looked on Google for a recipe a Campari jelly, and there were
a lot, but they all used gelatin which requires refrigeration. I needed a
pectin-based, not a gelatin-based jelly.
The nearest grocery store didn't have any pectin, so I looked around for
alternatives. December is Clementine season, citrus fruits are high
in pectin, and I figured that the flavors would go well together. I wound
up making a clementine-Campari marmalade, which turned out be tasty.
If
you like Campari, that is.

Wash Clementines, remove the little green stem, quarter them and
remove any seeds.

Blenderize to a pulp. Make a note of how much you have by volume.

Add 125% of that volume in Campari.

Simmer, covered, for half an hour.

Add 150% of that original volume in sugar.

Boil, uncovered, for 10-20 minutes, until a dollop of the jelly
dropped
on a pre-chilled plate is thick enough for your purpose.

Refrigerate, or process half-pint jars in a hot water bath for five
minutes.

VARIANT:
If you want a clear jelly, you have two choices. The lazy easy way is to
strain the jelly through a fine sieve or a chinoise or cloth before
jarring it. The other option is to juice the clementines, chop up the
peels and membranes, and boil the peels and membranes in a cloth bag along
with everything else. The first method results in an almost clear jelly,
you have to use the second method if you want a glass-clear jelly.
Here are the cookies. The orangey ones in the middle are the
clementine and Campari ones. The lighter ones at the top are made with a
lime marmalade, the darker ones at the bottom are cranberry. The
marmalade recipe is basically the same for all three kinds: simmer the
acidic fruit with liquid, add sugar, boil until jelled.
Comments? e-mail to arturner@well.sf.ca.us
BACK to Alan
Turner's home page.